Belizean Garnaches

Name: Belizean Garnaches
Ingredients: 2 cups PLANTERS Peanut Oil; 10 corn tortillas (4 inch); 1/2 cup KRAFT Zesty Italian Dressing, divided; 2-1/2 cups shredded red cabbage; 2 carrots, shredded; 2 Tbsp. HEINZ Apple Cider Vinegar; 1 can (19 oz.) red kidney beans, rinsed; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 3 Tbsp. KRAFT Grated Parmesan Cheese

9 ingredients

9 steps

Ingredients

2 cups PLANTERS Peanut Oil
10 corn tortillas (4 inch)
1/2 cup KRAFT Zesty Italian Dressing, divided
2-1/2 cups shredded red cabbage
2 carrots, shredded
2 Tbsp. HEINZ Apple Cider Vinegar
1 can (19 oz.) red kidney beans, rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese

Directions

1

Heat oil to 350F in large skillet.
2

Add tortillas, in batches; cook 1 to 2 min.
3

or until crisp.
4

Drain on paper towels.
5

Mix 1/4 cup dressing, cabbage, carrots and vinegar.
6

Combine beans and remaining dressing in medium skillet, mashing beans slightly.
7

Cook on medium heat 10 min., stirring frequently.
8

Add cream cheese; cook and stir until melted.
9

Spread bean mixture onto tortillas; top with cabbage mixture and Parmesan.